The combination of hot chocolate and espresso is enjoyed in Spain and throughout Europe. This version shows off the chocolate with a hint of orange and isn't as sweet as traditional American-style cocoa drinks.
4 servings
2/3 cup boiling water
2 ounces good-quality dark or bittersweet (60 to 70 percent cocoa) chocolate, finely chopped
1 1/3 cups 1% low-fat milk
1 cup brewed espresso or strong coffee
1/4 cup unsweetened cocoa powder
1/4 cup packed brown sugar
1 2-inch piece orange rind strip
1/4 cup frozen fat-free whipped topping, thawed
Cocoa powder (optional)
Combine 2/3 cup boiling water and chopped chocolate in a medium saucepan, stirring until chocolate melts. Add milk and next 4 ingredients (through rind); cook over medium-low heat, stirring with a whisk. Heat 5 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Discard rind. Pour 1 cup mixture into each of 4 mugs. Spoon 1 tablespoon whipped topping over each serving. Dust with cocoa powder if desired.
Recipe from CookingLight.com
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